Winter Squash Risotto

• spoon
• medium saucepan with lid
• cookie sheet
• pastry brush
• 2 bowls
• fine-mesh strainer
• measuring cup
• heavy-bottomed saucepan
• wooden spoon

• 2½ pounds winter squash (one medium butternut squash or 2-3 delicatas)
• 3 T melted vegan butter, divided
• salt
• 4 c vegetable stock
• 1 T olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1½ c Arborio rice
• ¾ c dry white wine
• ⅓ c nutritional yeast
• 1 T fresh sage, minced
• nutmeg

Cut the squash in half, scoop out the seeds and strings, and put them in saucepan. Brush 2 T butter onto the squash flesh, sprinkle with a bit of salt, and place on the cookie sheet, flesh side up. Bake about 45 minutes, until tender. Set aside to cool, then spoon the flesh into bowl, discard skins, and mash or dice squash.

Meanwhile, add stock and ½ t salt to the seeds and strings and heat over high heat until it boils. Cover, lower heat, and simmer for 20 minutes.

Set strainer over bowl and pour the liquid through. Use spoon to squish the strings and get all the liquid out. Measure the liquid back into the saucepan and add water until the total liquid equals 5 cups. Heat to a simmer, cover, and turn off heat.

In the heavy-bottomed saucepan, heat oil, add onion, and sauté until soft, stirring occasionally, about 4 minutes. Add garlic and sauté another minute.

Stirring constantly: Mix in rice and cook for 1 minute. Add wine and cook about 2 minutes, until absorbed. Add 1 c of broth and cook until absorbed, then add another c, and repeat until rice is soft and creamy with just a bit of hardness right at the center. Add more hot water if needed to get the texture just right. This should take about 25 minutes total.

Remove from heat and stir in mashed squash, nutritional yeast, sage, and the last T butter. Mix until butter is melted, then add nutmeg and additional salt, if desired. Serve immediately.

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